Shortcut mac and cheese, and two variations

Comfort food has made a sustained comeback, and macaroni and cheese is at the top of the list.

This white mac-and-cheese recipe includes the basic version and two variations. All can be served with or without toasted breadcrumbs on top.

The recipe uses Velveeta, which has consistent melting qualities and the flavor many of us are used to. It comes in two white-cheese styles: one plain, one spicy.

Buitoni Alfredo Sauce (in the refrigerated section) is a convenient starter, replacing a white sauce. Pico de gallo also is available in most grocery stores.

Make the topping in advance, and this is a quick last-minute dinner.

If you make this ahead to bake later, you might need to add additional pasta water or half-and-half before reheating, because the noodles tend to absorb water when made ahead.

Anne Greer McCann is a Dallas restaurant consultant.

MAC AND CHEESE THREE WAYS

2 1/2 cups uncooked macaroni

2 cups soft breadcrumbs (see Note)

3 tablespoons melted butter

1 (10-ounce) container Buitoni Alfredo Sauce

5 ounces white Velveeta cheese, cut in cubes

1/3 cup grated parmesan cheese

1/2 cup half-and-half or whole milk

Reserved pasta liquid (1/4 to 1/3 cup)

Salt and pepper to taste

Preheat the oven to 375 F.

Bring 10 cups salted water to a boil. Add macaroni and simmer until al dente, about 8 minutes total.

Toss breadcrumbs with melted butter and toast in the oven until lightly browned, about 20 minutes.

Drain pasta over a bowl, reserving about 1 cup cooking water. Return macaroni to the hot pan, allowing some water to cling to the pasta. Add Alfredo sauce, both cheeses and half-and-half or milk. Stir over medium to low heat until cheese is melted. Check consistency and add about 1/3 cup pasta water if needed.

Transfer to an 81/2-x-11-inch casserole. Top with breadcrumbs and serve immediately, or keep warm for 10 minutes in a 250 F oven. Makes 6 servings.

Note: To make breadcrumbs, coarsely chop 2 small hamburger buns and some parsley in a blender or food processor fitted with the metal blade. Toss with melted butter and toast as directed.

When making the mac and cheese 3 or 4 hours in advance, add 1/3 to 1/2 cup additional milk or half-and-half. Microwave on High (100 percent power) for about 8 to 10 minutes, stirring several times. Add breadcrumbs after re-heating.

Add cooked boneless chicken wings or 5 cooked chicken tenders, both cut in bite-size pieces (about 3 cups), to the finished macaroni. Top with breadcrumbs and keep warm in a 250 F oven until ready to serve.

Spicy variation

Add 3/4 to 1 cup pico de gallo and 1 (4-ounce) can diced green chiles, drained, after the cheese has melted. Top with about 1/2 cup crushed tortilla chips or buttered breadcrumbs. Keep warm for 10 minutes in a 250 F oven.

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